Authentic home cooking from Italy, with US measurements. 
Agnello cace e ova (Traditional Abruzzo Lamb with Eggs and Cheese)
We’re wrapping up these unusual Easter holidays with agnello cace e ova (this recipe is from Professor Faranda’s book, Tercas reprint ... which I treasure like a gem 😊).
The process? Just a few simple steps. And of course, I had to serve it on the “fioraccio” plate from Castelli ceramics.
Agnello cace e ova (Traditional Abruzzo Lamb with Eggs and Cheese)
We’re wrapping up these unusual Easter holidays with agnello cace e ova (this recipe is from Professor Faranda’s book, Tercas reprint ... which I treasure like a gem 😊).
The process? Just a few simple steps. And of course, I had to serve it on the “fioraccio” plate from Castelli ceramics.
Open in Cookpad AppSteps
- 1
Cook the lamb pieces in a skillet over low heat with extra-virgin olive oil, salt, black pepper, and rosemary.
- 2
In a bowl, beat the eggs with the Pecorino cheese and add a little black pepper.
- 3
Just before turning off the heat, pour the egg mixture over the lamb and stir for a couple of minutes until creamy. Serve immediately, hot.
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